Can you tell that I am trying to perfect the gluten-free biscuit? It is no longer for my daughter, but for me now. I am going to have to be tested but I figure I already know what the results will be. Since going to a completely gluten free diet, I haven't had a single migraine. I did try half of a regular hush puppy the other day. I got sick. Sick! Ugh.
So, back to my quest for the perfect biscuit. Last weekend I made a 7-up biscuit recipe. I wanted to make some more this weekend but didn't have one of the ingredients. So, I found a regular biscuit recipe and modified it for the ingredients I had on hand. They turned out great! So, here is the recipe I simply call "Gluten Free Biscuits"
2 cups Pillsbury Gluten-Free flour
4 - 5 Tbsp baking powder
1 Tbs. sugar in the raw
1 tsp. salt
5 Tbs. coconut oil shortening
1/2 cup heavy cream
1/2 cup 7-Up
Preheat oven to 425 degrees. Mix together all dry ingredients. Cut in shortening. Add cream and 7-Up. Mix well.
I prefer to measure the biscuit dough by handfuls, roll dough in my palms and pat out to desired thickness. You can place on a baking sheet. I prefer to use my 18-inch cast iron skillet. Make sure the sides of the biscuits are touching. Bake for 15 minutes or until lightly browned.
Let me know what you think.
Friday, November 6, 2015
Monday, October 12, 2015
Gluten Free Biscuits...best yet
Gluten Free Angel Biscuits
1 pkg. active dry yeast
2 Tbs. Sugar in the Raw
1/3 cup hot water
2 1/2 cups Gluten Free Baking flour
2 1/2 tsp. gluten free baking powder
2 tsp. xanthan gum
3/4 tsp. salt
1/2 cup butter flavored shortening
1/3 cup mayonnaise
2 eggs
2 tsp. baking soda
juice from 1/2 lemon
In a small bowl, combine hot water and sugar. Make sure sugar dissolves. Reheat if necessary. Add yeast and set aside.
In mixer with dough blade, combine Gluten free baking flour, salt, baking powder, and xanthan gum. Stir together well. Add butter flavored shortening. Mix on lowest setting until slightly blended.
Mix together baking soda and lemon juice. Make sure it is well mixed.
To flour mixture, add eggs, mayonnaise, yeast mixture, and baking soda mixture. Mix on medium speed about three minutes.
The dough will be very light. I form my biscuits by hand so that I don't make it too stiff and hard.
Let rise for 50 minutes in a warm environment.
Bake at 350 degrees for 20 - 25 minutes. Do no over bake.
Makes 12 - 16 biscuits, depending on the size you want them to be.
1 pkg. active dry yeast
2 Tbs. Sugar in the Raw
1/3 cup hot water
2 1/2 cups Gluten Free Baking flour
2 1/2 tsp. gluten free baking powder
2 tsp. xanthan gum
3/4 tsp. salt
1/2 cup butter flavored shortening
1/3 cup mayonnaise
2 eggs
2 tsp. baking soda
juice from 1/2 lemon
In a small bowl, combine hot water and sugar. Make sure sugar dissolves. Reheat if necessary. Add yeast and set aside.
In mixer with dough blade, combine Gluten free baking flour, salt, baking powder, and xanthan gum. Stir together well. Add butter flavored shortening. Mix on lowest setting until slightly blended.
Mix together baking soda and lemon juice. Make sure it is well mixed.
To flour mixture, add eggs, mayonnaise, yeast mixture, and baking soda mixture. Mix on medium speed about three minutes.
The dough will be very light. I form my biscuits by hand so that I don't make it too stiff and hard.
Let rise for 50 minutes in a warm environment.
Bake at 350 degrees for 20 - 25 minutes. Do no over bake.
Makes 12 - 16 biscuits, depending on the size you want them to be.
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